BIOMOLECULES AND ENZYMES

Detailed explanation-1: -To make the quick bread raise. 2. What are two common chemical leavening agents that are used in quick breads? Baking soda and baking powder.

Detailed explanation-2: -Quick breads use the chemical leavening agents of baking powder and/or baking soda. Baking powder and baking soda do not require time for rising, so the batter for quick bread is cooked immediately after mixing.

Detailed explanation-3: -Chemical leaveners work by reacting with water, salts, acids, or other substances to produce carbon dioxide, which causes pastry and bread dough to rise. Two of the most commonly used chemical leaveners in baking are baking soda and baking powder.

Detailed explanation-4: -Chemical Leavening Agents These chemical leavens – baking soda, baking powder and cream of tartar – are most commonly used for tea breads or quick breads that are mixed in a bowl, then baked in a bread pan.

Detailed explanation-5: -Quick breads use baking soda or baking powder as a leavening agent while yeast breads use active or dry yeast. The catalyst for yeast breads is usually some type of sugar or honey. The catalyst for quick breads is salt. Salt may also be an ingredient in yeast breads.